From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/10
Instructions
1
Pre-heat the air-fryer to 400 degrees F (some air fryers go to 390 and that’s ok too).
2
Into a large bowl, tear the block of tofu into medium chunks. I aim for chunks about the size of a quarter. You can also cut the tofu into cubes, but I preferring to tear it because it provides lots of jagged edges that get deliciously crispy in the air fryer!
3
Toss the tofu with the oil, salt, pepper, and soy sauce. Sprinkle on the cornstarch and toss again so that it's fully covered. Place the tofu in your air fryer, being careful not to overcrowd it. You want at least a tiny bit of space in between each piece. Work in batches as needed.
4
Air fry the tofu for 10 minutes. Toss and air fry for an additional 5-10 minutes, depending on how crispy you want it. I usually do about 15 minutes total.
5
Serve with you favorite sauce (or on it’s own!) and ENJOY!
Notes
1
Tofu– I prefer SUPER firm tofu (sometimes called high-protein tofu) in this recipe. I’ve tested it with all different kinds and this is my favorite. It also requires NO pressing which I love it for. Firm or extra firm tofu will also work well, just be sure to press the excess moisture out first.
2
Other spices – I left this rather plain (but the recipe is still absolutely delicious as written) so that it can be used in a plethora of different ways or with different sauces. BUT, if you’re wanting to enjoy it without a sauce, you can toss on any spices you’d like such as garlic powder, paprika, cumin, etc. Some kind of a spice blend would also be delicious.
3
Marinating– I have a whole blog post about marinating tofu including SIX different marinade flavors. IF YOU MARINATE IT, I suggest skipping the soy sauce and oil in this recipe as it should be flavorful enough.
4
Optional addition– I’ve made this recipe before several times by adding in 1-2 tablespoons of nutritional yeast. I love the extra flavor it adds but it’s totally optional!
5
Storage & Reheating – Store leftover tofu in an airtight container in the fridge for up to 4 days. Reheat in the air fryer for a few minutes to bring back the crispiness.
My Calorie Intake
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My Notes
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Tips & Tricks (5)
- Cornstarch Coating Hack 🌟Mix cornstarch with your soy sauce and seasonings before coating to create an ultra-crispy exterior that stays crunchy even after cooling, perfect for meal prep.
- Pat Dry for Maximum Crispness 💧Even without pressing, gently pat your tofu cubes with paper towels to remove surface moisture—this single step dramatically improves crispiness and helps seasonings adhere better.
- Sesame Oil Finishing Touch 🫒Drizzle toasted sesame oil over the tofu in the last 2 minutes of air frying rather than beforehand to preserve its delicate, nutty flavor and prevent burning.
- Spacing Strategy for Even Cooking 📍Arrange tofu cubes in a single layer with space between each piece—overcrowding causes steaming instead of crisping, so use multiple batches if needed for consistent results.
- Temperature Boost Technique 🔥Start at 400°F for the first 8 minutes, then increase to 420°F for the final 5 minutes to develop a golden, crackling crust while keeping the interior tender.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low Sugar
Low Carb
High Protein
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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